[mumofstig]

I have a couple of beetroot that are the size of errrm...a supermarket melon!
Are they anygood for anything.........soup, roasting...anything really, or is it time to put them on the compost heap

I hate to waste homegrown veg

[arugula]

Personally, I would try roasting them, perhaps slowly because of the size. If they cook OK you could then add them to dishes, if they don't you haven't lost much in trying. I hate waste!

[Trillium]

I use only large beetroots, peeled, cubed and boiled, to make a beet broth which I then use as basis for beet jelly. It's a sweet jelly with sugar and raspberry gelatin powder that my kids love with toast or with peanut butter. In fact, it's the only jelly they'll eat with peanutbutter. I have a tub load of monster beets in my garage at the moment demanding they be made into jelly  My main problem is that I'm currently short of jam-sized jars.

[suziet88]

or beetroot houmous which is quite yummy

[arugula]

That sounds interesting Suzie. How do we make that?

[eli]

here's a hummous-y kind of beetroot recipe thats good with huge or old beetroots :-)
you need a blender of some kind to get the right kind of smooth texture really, but at a push very finely grated beets will do though it won't be quite Right, if you know what i mean :-)

2 mug-fulls of cooked and chopped up beetroots
the juice of 1 lime
4 level tablespoons of tahini
1 tablespoon of oil, olive, veg or sunflower are best
1 large clove of garlic
1/2 a handfull of your favourite mint leaves
2 level teaspoons of agave syrup or honey
salt and black pepper to taste

put the beetroots, agave syrup/honey, garlic and mint all together and blend up till smooth-ish, shouldn't take long at all.
give it all a good stir up then add the tahini, half the lime juice and a bit of salt and pepper.
give it another whizz up and then test-taste it.
you might wanna add the rest of the lime juice, i prefer lots of lime juice and even more garlic, though more than two juicy cloves and it gets a bit too out of balance taste-wise.
and you might wanna shred up some more mint leaves and add them at the end, it gives it quite a nice texture :-)
it keeps in the fridge for three days or so.
i've never frozen it, so don't know about how it'd turn out afterwards.

hope you like it :-)
regards, eli

[Kleftiwallah]

Madhur Jaffrey has an incredible recipe for beetroot.  Beetroot with onions - Shorvedar Chukander.   Great as a side dish to curries,   Cheers,   Tony.

[arugula]

Both of those sound great eli and Tony.

[mumofstig]

some lovely sounding recipes..........sadly even after roasting the big beetroot wasn't very nice .............I'll have to remember to pick them next year before they get sooooooooooooo big